• Pippa

Rhubarb & Orange Chutney



Earlier in the year we had a good clear out of the garden and uncovered a forgotten rhubarb, which went on to fruit very well. So naturally I wanted to make use of it. As a family of cheese lovers, what better to do than make chutney.

This may sound like a rather odd combination, but believe you me, it is one of the most delicious chutneys I have tasted. I just had to share it!

Ingredients:

2lbs Rhubarb, washed and chopped

1lb White onions, chopped

2lbs Demerara sugar

1lb Raisins

1 1/2 pints Malt vinegar

2 Oranges, grated rind and juice

1 tbsp Mustard seeds

1 tbsp Pepper corns

1 tsp All spice

Method:

Put your rhubarb, onions, raisins, sugar, vinegar, spices, orange rind and juice in to a large saucepan. Bring it gently to a simmer (uncovered) for approx. 1hr 30 mins, stirring it occasionally until it thickens up.

Once thickened, pop the chutney in to your prepared and preheated jars, and cover immediately. The reason we preheat the jar is to sterilise and prevent them from cracking when the hot contents hit the cold glass.

Your finished chutney can be kept for 2-3 months in a cool dry pantry. It's perfect to enjoy with cheese and biscuits or nice crusty bread.

Let me know if you enjoy this recipe just as much as our family!

Morag

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©2017 by Pippa Armstrong